Chocolate Eggplant Chocolate Aubergine Recipes
BAKED AUBERGINES IN CHOCOLATE
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. This is an Italian pudding taught to me by my great friend Gennaro Contaldo - aubergines with chocolate sounds a bit strange, but it tastes fantastic. For this recipe my mate at the Chocolate Society in London recommended a 64 percent Maujari chocolate, which is made from a different bean to the 70 percent chocolate. If you can't get this, use best-quality cooking chocolate (70 percent cocoa solids).
Provided by Jamie Oliver
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.
- To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
- Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.
- Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
- To serve, spoon onto a plate and serve with fresh raspberries.
- (c) Jamie Oliver 2003
CHOCOLATE EGGPLANT (CHOCOLATE AUBERGINE)
Great for parties easy to make .. unusual and yet so yummy! If you want the melted chocolate to be sweeter, stir in some sweetened condensed milk to suit your taste.
Provided by Toree
Categories Eggplant Recipes
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
- Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
- Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 25.7 g, Fat 16.7 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 1.5 mg, Sugar 20.4 g
CHOCOLATE EGGPLANT (CHOCOLATE AUBERGINE)
Great for parties easy to make .. unusual and yet so yummy! If you want the melted chocolate to be sweeter, stir in some sweetened condensed milk to suit your taste.
Provided by Toree
Categories Eggplant Recipes
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain.
- Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat.
- Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 25.7 g, Fat 16.7 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 1.5 mg, Sugar 20.4 g
FUDGY HIDDEN VEGGIE BROWNIES RECIPE BY TASTY
Here's what you need: eggplant, semisweet chocolate chip, unsweetened chocolate, maple syrup, vanilla extract, large eggs, superfine almond flour, dutch processed cocoa powder, kosher salt
Provided by Mercedes Sandoval
Categories Desserts
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces. Transfer to a steamer basket set over a large pot of simmering water, cover, and steam for 20 minutes, until the eggplant is very soft.
- Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate. Blend on high speed for 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
- In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
- Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
- Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
- Let cool for 20 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 5 grams, Protein 8 grams, Sugar 20 grams
CATALAN AUBERGINES/EGGPLANTS
Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special!
Provided by BarbryT
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
- Heat the oil in a frying pan add the cubes and sauté for a few minutes
- Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
- Add the chopped tomatoes; season with salt and pepper
- Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
- Place in a serving dish and garnish with a chopped fresh parsley.
Nutrition Facts : Calories 211.5, Fat 14.2, SaturatedFat 2, Sodium 10.1, Carbohydrate 21.6, Fiber 10.7, Sugar 9.3, Protein 3.7
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
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